Teresa Cutter's laksa

Teresa Cutter's laksa.
Teresa Cutter's laksa. Photo: Paul Cutter

This recipe has been adjusted to be kinder to the waistline


2 tbsp laksa paste

600ml vegetable stock

125ml light evaporated skim milk or coconut milk

300g white fish, cut in chunks

250g Asian green vegetables

100g bean sprouts

Juice from ½ lime

Handful coriander leaves, chopped

Sliced chilli optional


Combine paste, stock and milk and bring to the boil. Reduce heat, add the fish then simmer for 5 minutes.

Add green vegetables and heat through for 3 minutes.

Divide the bean sprouts between serving bowls and ladle in the hot soup.

Squeeze over lime, garnish with coriander and enjoy.

Nutritional information

Protein, 36 grams; fat, 7.0 grams; carbs, 10.5 grams; kilojoules, 972. Gluten-free, low GI, high protein.